Japanese Panko Chicken

🥘 Ingredients

• chicken cutlets
  1 lb
• dijon mustard
  1 tsp
• ginger
  1 tbsp
• green beans
  1 lb
• jasmine rice
  1 c
• ketchup
  2 tbsp
• panko breadcrumbs
  ½ cup
• scallions
  2 pieces
• sesame oil
  1 tsp
• sesame seeds
  1 tbsp
• sour cream
  2 tbsp
• soy sauce
  1 tbsp
• sugar
  1 tsp
• vegetable oil
  4 tbsp

🍳 Cookware

• medium pot
• baking sheet
• medium bowl
• shallow dish
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Preheat oven to 425 degrees. Peel and mince ginger until you have 1 tbsp. Thinly slice scallions , keeping greens and whites separate.

   ginger: 1 tbsp, scallions: 2 pieces
2. 

   2

   Heat a drizzle of vegetable oil in a medium pot over medium heat. Add minced ginger and scallion whites. Cook, tossing, until fragrant ⏱️ 1-2 minutes . Add jasmine rice and toss to coat. Stir in 1 cup water and a pinch of salt. Bring to a boil, then cover and reduce to a gentle simmer. Cook until tender ⏱️ 15 minutes . Keep covered until the rest of the meal is ready.

   vegetable oil: 2 tbsp, jasmine rice: 1 c
3. 

   3

   Toss green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until tender and crisped ⏱️ 10-12 minutes . Toss in a medium bowl with sesame oil and sesame seeds .

   green beans: 1 lb, sesame oil: 1 tsp, sesame seeds: 1 tbsp
4. 

   4

   Pat chicken cutlets dry with a paper towel. Season all over with salt and pepper, then brush with sour cream . Place panko breadcrumbs in a shallow dish and season with salt and pepper. Press chicken into panko, coating all over and pressing to adhere.

   chicken cutlets: 1 lb, sour cream: 2 tbsp, panko breadcrumbs: ½ cup
5. 

   5

   Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center and panko is golden brown ⏱️ 3-4 minutes per side. Meanwhile, combine ketchup , 1 tsp dijon mustard , 2 tsp soy sauce , 1 tsp sugar , and 1 tsp water in a small bowl .

   vegetable oil: 2 tbsp, ketchup: 2 tbsp, dijon mustard: 1 tsp, soy sauce: 1 tbsp, sugar: 1 tsp
6. 

   6

   Divide rice and green beans between plates. Slice chicken and arrange on top of rice. Drizzle sauce over chicken and rice. Sprinkle with scallion greens and serve. Serve any extra sauce on the side for dipping.